Fab or Fail: Snickerdoodle Recipes Put to The Test

Jan makes three different Snickerdoodle's and finds out which one is the crowd favorite

Author:
Jan D'Atri

Published:
2:20 PM MST November 9, 2018

Updated:
2:20 PM MST November 9, 2018

#1 Perfect Snickerdoodles

Ingredients:

1 cup butter, room temperature

3/4 cup granulated sugar

1/2 cup light brown sugar

1 egg, plus 1 yolk

1 tablespoon vanilla

1 teaspoon baking soda

1 teaspoon cream of tartar

1/2 teaspoon kosher salt

1 teaspoon ground cinnamon

2 3/4 cup flour

CINNAMON SUGAR MIXTURE

1/4 cup granulated sugar

1 tablespoon ground cinnamon

Instructions:

Preheat oven to 325°F. Line a baking sheet with a parchment paper and set aside.

In the bowl of your stand mixer fitted with the paddle attachment mix the butter, granulated sugar, and light brown sugar together on medium speed until light and fluffy, 2-3 minutes. Add in the egg, the yolk, vanilla, baking soda, cream of tartar, salt, and cinnamon and mix for 1 minute, scraping the sides of the bowl as necessary.

Turn mixer to low and add in flour, mixing until just combined.

In a separate small bowl make your Cinnamon Sugar by mixing together cinnamon and sugar, stirring until evenly combined.

Using a medium (2- tablespoon) cookie scoop portion out the dough and roll into a ball. Then roll each cookie dough ball into the cinnamon sugar mixture until coated.

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#3 Better Homes and Gardens Classic Snickerdoodles

Ingredients:

1cup butter, softened

1 1/2cups sugar 1 teaspoon baking soda

1 teaspoon cream of tartar

1/4teaspoon salt

2 eggs

1teaspoon vanilla 3 cups all-purpose flour

1/4cup sugar

2teaspoons ground cinnamon

Instructions:

In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add 1-1/2 cups sugar, baking soda, cream of tartar, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in eggs and vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Cover and chill dough about 1 hour or until easy to handle.